How To Cook A Thanksgiving Turkey With Homemade Gravy Recipe Rockin Robin Cooks recipe

I'll show you how to make a moist, delicous Thanksgiving Turkey.
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THANKSGIVING RECIPES

Mom's Yam Puff
https://youtu.be/nsbtN_tnlng

Homemade Sausage Turkey Dressing
https://youtu.be/Fs0FCXyv61c

Easy Garlic Mashed Potatoes
https://youtu.be/KzhZtpOLO14?list=PLrvAwHGrBMtvvE90a26azQE6EVXfSJAlr

Chiffon Style Pumpkin Pie (Killer Recipe)
https://youtu.be/aIwSUii7J-k?list=PLrvAwHGrBMtvvE90a26azQE6EVXfSJAlr

How To Cook A Turkey Recipe

Ingredients:
10 lb. turkey, defrosted
2 sticks salted butter (1 cup) soften at room temperature for at least an hour
1 tsp. Poultry seasoning
tsp. Ground sage
1 tsp. Dried basil
2 garlic cloves, minced
Juice from lemon plus the zest
1 bunch of fresh parsley, chopped to make cup
cup olive oil
2 cup chicken broth
Salt and pepper

If you are making homemade gravy, include the following ingredients:
1 large yellow onion, cut into fourths
3 large carrots, cut into thirds
3 stalks of celery, cut into thirds
3 Tbsp. butter
3 Tbsp. flour
2 - 3 cups of turkey drippings
Salt and pepper

Directions:

Defrost your turkey according to its directions. Make sure it is completely defrosted before cooking.

Rinse the turkey very well and be sure to remove the giblets and the neck from the cavities of the turkey. Remember there are two cavities, the neck and the large cavity. Check them both for the liver, neck, heart and gizzard.


Place the rinsed turkey on a platter lined with paper towels to catch any drips. Take more paper towels and pat the bird dry all over.


Preheat oven to 425 degrees F.


Make a compound butter by combining the softened butter, poultry seasoning, sage, basil, parsley, lemon juice, lemon zest, pepper, 2 Tbsp. olive oil, and the minced garlic. Stir until everything is completely mixed.


Place your chopped onion, celery, and carrots (mirepoix) into the bottom of the roasting pan if you are making gravy. If not, just chop up enough onion so the turkey can rest on the onion instead of the bottom of the pan.

Place the bird on top of the mirepoix and tuck the wings under the body as I show in the video. This way they wont burn.

Using your fingers, loosen the skin from the breast to create a area to place the compound butter under the skin.

Once loosened, place spoonfuls of the compound butter under the skin and push it with your fingers to spread it all over the breast. You will put about of the mixture under the skin and on the outside of the bird. Cover the skin back over the turkey so the breast is covered.

Spread the remainder of the butter over the whole outside of the turkey including the wings.

Pour cup olive oil in the bottom of the pan and add a sprinkle of salt and 2 cups of chicken broth.

Cover the turkey with aluminum foil and place in the preheated oven. Immediately lower the temperature to 350 degrees F.

After 1 hours remove the foil and check the temperature of the bird using a digital thermometer. Test in the thickest part of the thigh and breast. Youll want to take it out between 165 and 170 degrees F.

When the turkey is done, set it on a platter to cool, covered lightly with foil. Dont forget to drain out the cavity of the bird as liquid gathers there. Just tip the bird so it can drain into the roasting pan.

The turkey should rest for 30 minutes before slicing.

To Make Gravy

Strain the pan drippings through a strainer and skim off the upper fat layer that forms after a few minutes using a spoon.

In a frying pan, melt the butter over medium heat. Once melted, add the flour a little at a time while whisking. Once all the flour has been added, continue to cook the flour/butter mixture for 1 minute.

Then begin adding the drippings a half a cup at a time. Whisk until it is incorporated and then add more and continue whisking until you get the desired consistency you like.
Taste the gravy and adjust the salt and pepper to taste. Keep the gravy warm.

Now its time to carve up the turkey and place it on a platter.

Thats pretty much all there is to cooking a turkey. This one turned out super moist and flavorful due to that compound butter with herbs and spices.

Always use a digital thermometer so you can cook your turkey perfectly to 165 to 170 degrees F.

Happy Thanksgiving!
Rockin Robin